Pop Bellies Seafood, Steak and Grill

Observed raw pork chops, chicken, and fish being held on countertop and temping greater than 41F. Cold held foods must be held at an internal temperature of 41F or lower. Dispose out of temperature items with an unknown prep time. Supply ice bath system for cold held items and monitor temperatures regularly to ensure raw meats do not exceed 41F.

Observed hand wash sink with no soap available. Hand washing facilities must be fully stocked with soap, hand drying provisions, and nearby garbage receptacle. Supply soap at hand sink.

Observed hand wash sink with no hand drying available. Hand washing facilities must be fully stocked with soap, hand drying provisions, and nearby garbage receptacle. Supply hand drying provisions at hand sink.

Observed prepped chicken, pasta salad, rice, and cole slaw stored in RIC with no form of date marking. All TCS foods must be properly date marked and used/disposed according to date.

Observed wet wiping cloths stored on countertops. Wet wiping cloths must be stored in sanitizer solution when not in use. Replace sanitizer every 4 hours - test concentration.

Observed food splatter/residue buildup on microwave ceiling. Food contact surfaces must be cleaned and sanitized at a rate to prevent build up.

Observed wet wiping cloths stored on countertops. Wet wiping cloths must be stored in sanitizer solution when not in use. Replace sanitizer every 4 hours - test concentration.

Observed exposed insulation on interior door of RIC/prep top cooler. Repair/replace door. Nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling must be non-absorbent and easily cleanable.

No hand soap nor hand towels available at hand wash sink in kitchen. *Place soap and hand towels at sink.

Observed cup stored in sugar. *Get a scoop with a handle to scoop the sugar.

Replace back of door in prep top cooler to cover exposed door insulation.

No sanitize test strips available.

Finish closing in ceiling above walk-in cooler.

No sanitizer test strips for dish sink. Should be in by Thursday, 6/25/24.

Remove all debris from around building. Need a dumpster on site. Grease trap and pit will need to be checked and possibly pumped.

Finish sheetrock on ceiling over bar area.

Raw chicken livers in container stored on ready to whipping cream in container in the refrigerator. CA: Separate raw food items where they may not contaminate ready to eat foods in the refrigerator.

Pasta salad in bar at 45 degrees Fahrenheit. CR: Keep cold held food at 41 degrees or below while on display.

Lima beans temped at 120 degrees Fahrenheit on the hot bar. CA: Hot foods must be maintain at 135 degrees.

Open alcohol bottle in kitchen and packet of cigarettes on table in dining arearea by kitchen.

No soap or paper towels at hand sink by the 3 compartments sink. CA: Replenish soap and paper towels.

Tea and lemonade in pitchers under covered on table in dining area.

Venting over WIC needs securing and baseboards coming loose in back of kitchen area. Floors need sealing, peeling paint on floor.

Lighting out over cookline and in the women's bathroom.

Observed cups/glasses inverted on table outside kitchen not stored on a sanitized surface. Place them on a rack or tray that has been sanitized.

Dish sink was not set up for use and no test strips available to check sanitizing concentration.

Self closer on bathroom doors missing.

Trash and debris stacked around building and dumpster area must be removed.

Observed sugar removed from original packaging and label not provided on new storage container. All ingredients must be properly labeled with common name ingredient for identification purposes.

Observed wet wiping cloths stored on countertops. Wet wiping cloths must be stored in sanitizer solution when not in use. Replace sanitizer every 4 hours - test concentration.